On Tue 18 Nov 2008 12:07:31a, ladysailor told us...

> Yesterday we went into town to pick up a few supplies and I noticed
> these bags of (freeze dried?) peas. Instructions say to put them into
> cold water, cover, bring to a boil then simmer for three minutes,
> drain and serve. They are supposed to be just like fresh.
>
> I was interested in them as it seemed they could be kept for long
> periods of time in the dried goods locker on the boat and they are
> light in weight.
>
> What I didn’t notice was that they are minted. I’ve never heard of
> putting mint flavor into peas before. Are they used especially for
> certain dishes? Have any of you used these before?
>
> Since they are minted I guess we will try them with the roast lamb
> that’s in the oven right now. I’ll let you know what I think of them
> later.
>
> Barb
> s/y Arabella
> www.sailinglinks.com

I love minted peas, though I’ve never seen or eaten freeze dried peas.
Fresh mint is best, julienned or chopped and added just at the last when
adding butter. However, dried mint is also good added near the end of
cooking.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Tuesday, 11(XI)/18(XVIII)/08(MMVIII)
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